Brodo di pollo

Chicken stock

Preparation info

  • Makes about

    1.5 litres

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Chicken stock is used very often, and is made with chicken meat as well as the bones. If you are using only bones, add a couple of extra chicken wings as they make a tasty stock. Boiled chicken is often eaten on its own or with a sauce and serves as a very convenient, quick meal to have on hand.


  • 1 medium-sized chicken
  • 1 large white onion, peeled and quartered
  • 1 small leek, roughly chopped
  • 1 celery stalk with leaves, chopped
  • 2 carrots, peeled and chopped
  • a small bunch of parsley stalks and leaves, left whole
  • a few black peppercorns


    Rinse the chicken and put into a large saucepan. Cover with about 3 litres (12 cups) of cold water and bring to the boil. (If all the water doesn’t fit into the pan at once, add the rest later once the stock has reduced a little.) Skim the surface of any scum with a slotted spoon and add the rest of the ingredients. Season with a little salt.

    Lower the heat and simmer for about 1½ hours. Strain the stock through a fine sieve, remove the chicken meat from the bones and set aside. Discard the rest. If you are not using it immediately, it may be cooled and refrigerated for up to two days. You can remove the layer of fat that solidifies on the surface. The stock may also be frozen when cooled for future use.

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